Fish pate with garlic and lemon
4 servings
30 minutes
Fish pâté with garlic and lemon is a refined dish of Jewish cuisine, combining the tenderness of hake, the spiciness of garlic, and the freshness of lemon juice. Historically, such spreads were popular among Jewish families, especially during holidays when light snacks with rich flavors were needed. Wine adds a subtle aroma to the fish, while cottage cheese and butter create a creamy consistency. A mix of spices and herbs completes the composition, giving the dish its characteristic richness. The pâté is perfect for everyday enjoyment on slices of fresh bread or as an appetizer on a festive table. It can be served chilled, complemented by fresh vegetables or savory toasts.
1
Cook the fish in white wine or water for 5-10 minutes until tender. Cool in the broth.
- Hake: 200 g
- Dry white wine: 250 ml
2
Transfer to a blender with lemon juice, garlic, cottage cheese, and softened butter.
- Lemon juice: 20 ml
- Garlic: 1 clove
- Curd cheese (tvorog): 60 g
- Butter: 15 g
3
Sprinkle with spices and whisk until smooth. Gently fold in the finely chopped greens into the prepared mixture.
- Spices: to taste
- Fresh herbs: to taste
4
Transfer to a container and cool.